Stuffed Chicken and Spinach Roulade Recipe

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If your family is a mix of low carb eaters and omnivores, this stuffed Chicken and Spinach Roulade recipe is a great way to make everyone happy.

Serve it with a side of broccolini for those shunning carbs, or with roasted potatoes for the carb lovers. Meanwhile, everyone gets an extra serving of vegetables and a mouthful of cheesy goodness in every bite.

Chicken and Spinach Roulade Recipe

Stuffed Chicken and Spinach Roulade recipe on a serving platter with an individual portion on a plate

Tips for Meal Prep or Freezer Cooking

For those who like to do get their dinner prep done over the weekend, there are three ways to make this Stuffed Chicken and Spinach Roulades recipe ahead of time.

  • Stuff and stash them uncooked in a resealable bag in the refrigerator to cook within 2 days.
  • Cook and freeze them after baking, then defrost and heat them in the microwave.
  • Complete the recipe and stash them in your meal prep boxes for healthy, filling homemade lunches and dinners throughout the week.

Making Stuffed Chicken and Spinach Roulades

Rolling pin on top of chicken breasts layered between wax paper

1. Prep the Chicken

The key to evenly-cooked chicken in roulades (which means rolled up food) is starting with chicken of equal thickness. There are two ways to make this happen.

You can either slice the chicken breasts horizontally using a sharp knife or place them between sheets of waxed paper and gently flatten them with a rolling pin.

Be gentle, though — chicken flattens easily and you don’t want it too thin.

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2. Season and Stuff

Liberally season one side of the chicken. I use Mrs. Dash in this recipe, but sea salt and freshly-ground pepper work well, too. (Try making this homemade Mrs. Dash — it’s full of flavor.)

Top the seasoned side with spinach and shredded cheese, then roll the chicken from the large end to the small and skewer it with toothpicks. Be sure to insert the toothpick securely to keep the chicken roulade closed tight during the browning step which follows.

TIP: If you’re prepping for future cooking, you can stick them in a resealable bag and refrigerate them at this point. Brown and bake them within two days.

Stuffed Chicken and Spinach Roulades Recipe browning in oil on the stove

3. Brown Then Bake

Heat 2 tablespoons of your favorite oil in a skillet until shimmering. Add the chicken and, using tongs, brown it all over for about 2 minutes.

To bake the roulades, preheat the oven to 350°F. Arrange the chicken on a lined baking sheet and pop it into the oven for 30 minutes, or until a thermometer inserted into the chicken reads 165°F.

Allow the chicken to rest 5 minutes before serving, so the cheese has a chance to set up a bit. Slicing into them too early will just result in a runny mess on your plate rather than your fork, so be patient!


Stuffed Chicken and Spinach Roulades

Easy and low-carb, this recipe can be adapted for OAMC or meal prep cooking, too.
Print Recipe
Stuffed Chicken and Spinach Roulades
Prep Time:10 mins
Cook Time:33 mins
Resting time:5 mins
Total Time:48 mins


  • toothpicks



  • 4 boneless, skinless chicken breasts Pounded to an even 1/2 inch thickness
  • 2 tsp. Mrs. Dash
  • 2 cups fresh baby spinach leaves can use frozen if defrosted and squeezed well to remove all liquid
  • 1 cup grated Gruyere cheese
  • 2 tbsp. extra virgin olive oil
  • Salt and pepper


  • Flatten the chicken breasts to a uniform thickness. Liberally season one side with Mrs. Dash, salt, and pepper.
  • Divide the spinach equally between each piece of chicken. Repeat with the cheese. Roll the chicken from the large end toward the small and fasten with a toothpick. 
  • Preheat the oven to 350°F (177°C / gas mark 4).
  • Heat the oil in a large skillet until shimmering. When the oil is hot, brown the chicken all over.  (About 2-3 minutes.)
  • Transfer the chicken to a greased baking sheet and bake for 30 minutes, or until a thermometer inserted into the chicken reads 165°F (74°C).
  • Allow chicken to rest for 5 minutes after baking, so the cheese can set up before serving.


Serving: 1g | Calories: 341kcal | Carbohydrates: 2g | Protein: 34g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 109mg | Sodium: 255mg | Potassium: 549mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1847IU | Vitamin C: 7mg | Calcium: 401mg | Iron: 4mg
Servings: 4 people
Calories: 341kcal
Author: Katie Berry

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Recipe Rating


  1. Cassandrea @ says:

    5 stars
    This looks so simple, healthy and delicious! And now I have to go check out your homemade Mrs Dash recipe! Always been looking for a way to make it myself!!

  2. Lisa - Four Walls, Rainy Days says:

    5 stars
    These look delicious and have a bonus of being a healthy option that the whole family can eat! Definitely bookmarking this as a dinner idea for the week ahead!

    1. Katie Berry says:

      It’s a pretty easy one, too. We love it.

  3. This recipe looks so delicious! Hi, I’m Anita visiting from Wow Me Wednesday.

    1. Katie Berry says:

      Thank you for visiting, Anita! It’s a very flexible recipe — hope your family enjoys it like ours does.

  4. Love finding new and healthy recipes. This would be a hit at my house. I can’t wait to try it!

    1. Katie Berry says:

      I hope you enjoy it as much as we do. It’s a very flexible recipe, so feel free to adapt it by using your family’s favorite vegetables and cheese. Sometimes I make it with steamed asparagus and Gruyere, sometimes with chopped black olives, sauteed onions, and cheddar then top it with salsa to make it Tex-Mex.

  5. Miz Helen says:

    5 stars
    What a great recipe, it looks delicious. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    1. Katie Berry says:

      Thanks, Miz Helen!